This refreshing Japanese cucumber salad is a perfect recipe for late summer. Sunomono translates to “vinegared things” and is traditionally served as a side or appetizer. Barrett Prendergast from Barrett and the Boys shares her take on this dish — and we love her use of wakame seaweed that is one of the world’s richest natural sources of iodine (a compound that supports the body’s metabolism). Easy to make and full of flavor, it’s perfect for an afternoon snack or as a starter next time you’re hosting!



  1. In a small bowl, soak the dried wakame seaweed in water to rehydrate it. Set aside for 10 minutes.
  2. While the seaweed is rehydrating, prepare the salad dressing. In a small bowl, combine the rice vinegar, sugar, ½ teaspoon sea salt, and soy sauce. Whisk until the sugar and sea salt have dissolved. Set aside.
  3. In a small bowl, place the sliced cucumbers and sprinkle them with 1/2 teaspoon sea salt. Gently rub the salt into the cucumbers and set it aside for 5 minutes to help draw some of the liquid out of the cucumber.
  4. Once you are ready to assemble the salad, drain and squeeze the water out of the wakame seaweed and cucumber and place them in a medium mixing bowl. Add the dressing and let sit for a few minutes. When ready to eat, plate and top with toasted sesame seeds.
*serves 4

Barrett Prendergast wears a lot of hats. In addition to caring for her three little ones, she’s also the founder of luxury gifting company, Valleybrink Road, which has been featured in publications such as Martha Stewart, Marie Claire, Sunset Magazine, C Magazine, Food & Wine, and Goop. She also shares all things family, food, and motherhood on her lifestyle blog, Barrett and The Boys.

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